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  • Prep
    20 min
  • Total
    1 h 20 min
  • Servings
    4

Tex Mex Pork Chops

Ingredients

  • 250 ml (1 cup) of chicken stock
  • 1 can (8 oz) of tomato sauce
  • 1 medium-sized green pepper, chopped
  • 250 ml (1 cup) of long-grain rice 
  • 30 ml (2 tbsp) of taco seasoning
  • 6 pork loin chops, 1.25 cm thick (1/2 inch)
  • 30 ml (2 tbsp) of canola oil
  • Salt and freshly ground pepper to taste
  • 125 ml (1/2 cup) of Armstrong Tex Mex Shredded Cheese
  • Chopped fresh coriander, optional
  • 2 pitted avocados, peeled and cubed

Directions

  1. Preheat the oven to 180 °C (350 °F). 
  2. Butter a 28 by 18 cm (13 x 9-inch) baking dish. Pour the chicken stock, tomato sauce, green pepper, rice and taco seasoning, and mix well. Cover with aluminum foil and cook for about 1 hour, or until the rice is tender.
  3. During that time, in a large pan, cook the pork chops over medium-high heat in oil until juices run clear, 4 to 5 minutes per side. Sprinkle with salt and pepper. Set aside and keep hot.
  4. Spread the rice mix with cheese, put the pork chops on top. Cook in the oven until the cheese is melted, approximately 5 to 10 minutes. Sprinkle with coriander and avocado, to taste.

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